Risotto with Oyster Mushrooms and Duck

A risotto rich in Quebec flavours: oyster mushrooms, duck confit and local produce from the Montreal Public Markets. Perfect for entertaining!
Ingredients
- Arborio rice: 350 g
- Vegetable broth: 1.5 L (6 cups)
- Oyster mushrooms, dehydrated: 30 g
- Garlic clove, finely chopped: 1
- Onion, small, chopped: 1
- Rosemary, finely chopped: 1 sprig
- Sage, finely chopped: 1 sprig
- Basil, finely chopped: 1 sprig
- Tomatoes, peeled and crushed: 4
- Duck leg confit: 100 g
- Butter, melted: 80 ml (⅓ cup)
- Quebec red wine: 250 ml (1 cup)
- Tomme du Kamouraska shavings: 60 g
- Olive oil: 30 ml (2 tbsp.)
- Salt and pepper: To taste
Preparation
- Heat the butter and oil in a hot skillet and sauté the garlic with the onions and herbs. Simmer for 5 minutes on low heat.
- Add the tomatoes and cook for 10 minutes. Stir in the mushrooms and duck and cook for another 15 minutes covered.
- Put the rice in a large skillet and stir over low heat.
- Pour in the red wine and reduce. Add the vegetable broth gradually, until it is completely absorbed, stirring constantly.
- Once cooked, sprinkle with the shavings of Tomme du Kamouraska and serve immediately.